Ratatouille Baked Eggs 🍳 A comforting, speedy, hearty dish packed full of vegetables, made even better with some baked eggs, Parmesan topping and crusty bread. After an indulgent stint following the various weddings we’ve been to, we’ve been craving some more comforting homely dishes with all the veg. Normal ratatouille was on the menu but I couldn’t help myself to mix things up, and I’m so pleased I did as this was absolutely delicious. Baked eggs in many forms is always my go to when I fancy veg, and this is another one to add to the collection.
✨Quick Steps✨
Serves 2-3
- 1 Onion
- 3 Garlic Cloves
- 1 Aubergine
- 1 Courgette
- 1 Red Pepper
- Tin of Chopped Tomatoes
- 1 Veg Stock Cube + 100 ml water
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Demerara Sugar
- 1 tsp Chopped Thyme
- 1 tsp Dried Oregano
- 4 Eggs
- Parmesan
- S&P
- Veg Oil
- Heat a glug of veg oil in a pan on a medium heat, meanwhile dicing the onion and crushing the garlic
- Add to the pan to soften while you dice the aubergine, courgette and peppers
- Throw these in with a generous amount of seasoning
- Once beginning to soften and catch, add in the chopped tomatoes, stock cube and bit of water
- Stir until all mixed in on a simmering heat
- Add in the vinegar and sugar, leaving to bubble away for ~ 10 mins
- Once slightly reduced, add the herbs in, give it a try and change to your liking, turning the grill on to heat
- Make 4 wells in the dish and crack the eggs in, seasoning on top and leaving to cook for a couple of mins
- Grate some Parmesan on top and put under the grill for ~ 3 mins on hot, until the eggs are still wobbly but the Parmesan is beginning to catch
- Remove from heat, add more seasoning and Parmesan and top with some chopped parsley
- Enjoy with some fresh crusty bread x
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Wholesome x
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